Deliciously gooey no bake Salted Caramel Chocolate Bars. Layered with a naturally sweetened oat crust, vegan salted caramel, and dark chocolate. These sweet treats are gluten-free, vegan, and fun to make!
If you love chocolate and caramel you will love these no bake sweet treats. These Salted Caramel Chocolate bars are simple to make. Whip these up ahead of time and pop them in the refrigerator until you are ready to eat them.
TIPS WHEN MAKING THESE BARS
- I used an 8 inch by 8 inch pan to make these bars. If you have a smaller pan, that will work just fine. Just keep in mind your layers will be a lot thicker.
- Line your pan with parchment paper. This will make sure that your bars will not stick to the pan when you remove them.
- The first thing you will want to do before making your layers will be soaking your pitted dates in warm water. This will rehydrate them since they can easily can dry out.
- To make your oat crust you will combine everything into a high powered blender or food processor and pulse until you have created a crumbly crust. If you feel that your crust is to dry add more syrup. If you feel that it is to wet add more oats.
- Add your oat crust to the pan. To make an even packed layer I used my rubber spatula to press down along with a bottom of a glass cup. Pop it in the freezer to harden and make your salted caramel.
- Pour your additional prepared layers on top of your oat crust. I recommend using a rubber spatula or spoon to spread the caramel and chocolate into an even layer.
Did you notice after you poured your chocolate layer on top of the caramel that it still isn’t completely flat? One way I fixed that is by gently tapping the bottom of the pan on the counter a couple of times. This will make the chocolate and caramel slightly form into an even layer.
After the pan has been in the freezer for 10-15 minutes you will take it out and remove it from the pan. While the chocolate is semi soft cut your salted caramel chocolate into bars. I cut these into 8 large rectangle shaped bars. However, you can also cut yours into squares making 16 small Salted Caramel Chocolate Squares instead of 8 large bars.
After you’ve cut your bars, pop them back in the freezer for 10-15 minutes until the chocolate has completely hardened all the way through. Immediately enjoy these bars or store them in the refrigerator until you are ready to eat them. They will slowly melt and not hold their shape if left out for a long period of time.
These Salted Caramel Chocolate Bars are:
Rich
Gooey
Chocolatey
Simple to make
Satisfy’s your sweet tooth
When you make these Salted Caramel Chocolate Bars I would love it if you would snap a photo and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like them!
Salted Caramel Chocolate Bars
Deliciously gooey no bake Salted Caramel Chocolate Bars. Layered with a naturally sweetened oat crust, vegan salted caramel, and dark chocolate.
Oat Crust
- 1 ½ cup old fashioned oats, gluten free
- ½ cup pitted dates, soaked prior
- ½ cup syrup, I used date syrup
- ⅛ tsp salt
Vegan Caramel
- ⅓ cup maple syrup
- ¼ cup coconut oil
- ½ cup dates, soaked prior
- 1 tsp vanilla
- 1 Tbsp cornstarch
- ⅛ tsp salt
- 2 tsp almond butter, substitute for any type of nut butter
Chocolate
- ½ cup vegan dark chocolate
- 1 tsp coconut oil
- ½ tsp sea salt (optional)
Directions
- Soak your pitted dates in a bowl of warm water for at least 10 minutes. This will rehydrate them if they are slightly dried out. Line a 8 inch by 8 inch pan with parchment paper and set aside.
- Combine all of your crust ingredients in a high powered blender or food processor and pulse until you have created a crumbly crust. If you feel that your crust is to dry add more syrup. If it is to wet add more oats.
- Add the crust to the pan. Using a rubber spatula press the oat crust down creating an even layer. You can also use a bottom of a glass cup to pack it down. Place the pan in the freezer.
- Make the caramel sauce. Add the coconut oil, maple syrup, dates, vanilla, and salt to a high powered blender or food processor and pulse until the sauce is smooth.
- Heat a small pot on medium heat. Once warm, transfer the caramel sauce to the small pot. Add the cornstarch and mix for 2-3 minutes until the sauce has slightly thickened.
- Take the oat crust out of the freezer and pour the caramel sauce on top. Spread it out making an even layer.
- Combine the chocolate and coconut oil in a microwave-safe bowl. Microwave for 30 second intervals stirring between each one until the chocolate has melted.
- Pour the chocolate on top of the caramel layer and spread it evenly. Sprinkle sea salt on top of the chocolate (optional). Pop the pan back in the freezer for 10-15 minutes until the chocolate has slightly hardened.
- Cut the salted caramel chocolate into bars. After you’ve cut your bars, pop them back in the freezer for 10 minutes until the chocolate layer is completely hardened.
- Immediately eat these bars or store them in the refrigerator until you are ready to enjoy them. They will slowly melt and not hold their shape if left out for a long period of time.
Make it Your Own
- If you are not vegan substitute chocolate for milk chocolate.
- Use any type of nut butter that you have for the caramel. Peanut butter, almond butter, sunflower butter or cashew butter.
- I used an 8 inch by 8 inch pan to make these bars. If you only have a smaller pan still use the same measurements. Your bars will just have thicker layers.
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